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Texture – a Hydrocolloid Recipe Collection, V.2.1 (June 2008) Available for Free Download from And TEXTURE A hydrocolloid recipe collection Edited by Martin Lersch Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org Texture – A hydrocolloid recipe collection (v. 2.1, June 2008) edited by Martin Lersch Copyright © 2008 by Martin Lersch Available for free download from http://khymos.org/recipe-collection.php. Please report errors to [email protected]. Copyright notice This work is licensed under the Creative Commons Attribution-Noncommercial-Share Alike 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by-nc- sa/3.0/ or send a letter to Creative Commons, 171 Second Street, Suite 300, San Francisco, California, 94105, USA. You are free: • to Share — to copy, distribute and transmit the work • to Remix — to adapt the work Under the following conditions: • Attribution. You must attribute the work in the manner specified by the author or licensor (but not in any way that suggests that they endorse you or your use of the work). • Noncommercial. You may not use this work for commercial purposes. • Share Alike. If you alter, transform, or build upon this work, you may distribute the resulting work only under the same or similar license to this one. Referencing and attribution For online use, please include the text “hydrocolloid recipe collection edited by Martin Lersch” with a link to http://khymos.org/recipe-collection.php For offline referenceing, please cite this document as: Lersch, M. (ed.) Texture - A hydrocolloid recipe collection (v.2, 2008). Available for free download from http://khymos.org/recipe-collection.php. Disclaimer All recipes have not been tested by the editor so there is no guarantee that they actually work as intended and that the directions are complete, accurate and correct. Words of caution Always make sure that the hydrocolloid you use is indeed inteded for consumption. Chemicals come in different purities. Note that some chemicals are sold "for research use only". Many of the hydrocolloids mentioned herein are available in "technical grade" purities which might be intended for non-food applications only. If using PVC tubes to make noodles only "food grade" tubes should be used. Cover picture The picture shows agar noodles made from 40 g soy sauce, 60 g water and 1.1 g agar. Everything was heated to dissolve the agar. Using a syringe, the solution was sucked into a PVC tube (2 m, 2mm i.d.) and left to cool for 1 min. The noodle was blown out of the tube, coiled into a spiral and then cut with a sharp knife. (Photo: Martin Lersch) 2 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org Table of contents Agar ......................................................................................................................................................... 6 Carrageenan.......................................................................................................................................... 11 Cornstarch ............................................................................................................................................. 14 Gelatin ................................................................................................................................................... 18 Gellan .................................................................................................................................................... 26 Guar gum............................................................................................................................................... 30 Gum arabic ............................................................................................................................................ 32 Konjac.................................................................................................................................................... 33 Lecithin .................................................................................................................................................. 34 Locust bean gum ................................................................................................................................... 36 Maltodextrin ........................................................................................................................................... 37 Methyl cellulose ..................................................................................................................................... 38 Pectin..................................................................................................................................................... 42 Sodium alginate..................................................................................................................................... 45 Xanthan ................................................................................................................................................. 50 Multi-hydrocolloid recipes...................................................................................................................... 53 Non-hydrocolloid foams......................................................................................................................... 58 Appendix................................................................................................................................................ 60 Comparison of gel texture in common gelling agents........................................................................ 60 Volume-weight conversion of hydrocolloids.......................................................................................60 Synergies ........................................................................................................................................... 60 Gelatin gels with alcohol .................................................................................................................... 61 Gelatin and bloom strength................................................................................................................ 61 Formula for conversion of bloom strengths .......................................................................................61 Miscellaneous .................................................................................................................................... 61 List of common chemicals ................................................................................................................. 62 Conversion table for brand names..................................................................................................... 62 Comparison of hydrocolloid properties .............................................................................................. 63 References ............................................................................................................................................ 66 Suppliers................................................................................................................................................ 67 Texture index......................................................................................................................................... 68 Overview of texture-hydrocolloid combinations represented in recipe collection.............................. 68 List of recipes according to texture and hydrocolloid used................................................................ 69 Keyword index ....................................................................................................................................... 74 Version history v. 1 (August 2007) First version with 111 recipes. v. 2 (May 2008) Several new recipes added (now counting more than 220 in total), including recipes with cornstarch, gum arabic, konjac and locust bean gum. In each section recipes are now sorted according to amount of hydrocolloid used. The appendix has been updated with tables for comparison of hydrocolloid properties, hydrocolloid densities and synergies. A major improvement is that recipes have been indexed according both to the texture/appearance of the resulting dish and according to hydrocolloids. v.2.1 (June 2008) Gelatin section updated to reflect the fact that the size of gelatin sheets compensates for the different bloom strengths available. Supplier list updated. Typos corrected. Recipes added/deleted. 3 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org Foreword A hydrocolloid can simply be defined as a substance that forms a gel in contact with water. Such substances include both polysaccharides and proteins which are capable of one or more of the following: thickening and gelling aqueous solutions, stabilizing foams, emulsions and dispersions and preventing crystallization of saturated water or sugar solutions. In the recent years there has been a tremendous interest in molecular gastronomy. Part of this interest has been directed towards the “new” hydrocolloids. The term “new” includes hydrocolloids such as gellan and xanthan which are a result of relatively recent research, but also hydrocolloids such as agar which has been unknown in western cooking, but used in Asia for decades. One fortunate consequence of the increased interest in molecular gastronomy and hydrocolloids
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